Roasted garlic is useful in the kitchen and very easy to make. Roasting makes the garlic mild and slightly sweet and the texture becomes creamy and spreadable.
Use it to:
- Spread on a pizza before piling other ingredients
- Fold into mashed potatoes
- Add to pasta
- Add to sauces
- Add to soups
- Serve as a spread with crostini
- Make roasted garlic oil
- Add wherever a mild garlic flavour is desired
Keep in mind it is still garlic, so err on the side of using less. You can always add more if necessary
Roast the garlic whole or cut off the bottom (wide part) to expose the cloves and caramelize them as they cook. To roast you need to enclose the garlic heads and herbs in a packet and I find that small parchment baking bags work very well. I place the garlic heads inside the bag, drizzle with olive oil and place a couple of thyme sprigs inside. Close the bag by folding the edge and roast on a baking sheet until the kitchen fills with roasted garlic aroma, about 30 minutes. Once it is cooled squeeze out the soft flesh of the cloves and there you have it, roasted garlic that you can keep in the fridge and use as you need. If you don’t have the parchment bags wrap the garlic heads in a sealed foil packet.
3 whole heads of garlic
2 tablespoons olive oil
A few sprig fresh thyme
Salt and pepper
Additional olive oil
Leave the garlic heads whole of cut off the bottom on the wide end.
Place on a parchment bag or in a foil packet and drizzle with olive oil.
Add the thyme springs and close the packet to seal in the garlic.
Place on a baking sheet and roast in a 400F oven for 30 minutes or until the garlic heads are soft when you press them.
Remove from the oven and let cool.
Squeeze the soft garlic cloves out of the garlic into a bowl, sprinkle with salt and pepper and pack into a glass jar,
Top with olive oil to seal it and cover with lid.
Refrigerate until needed.